Conchiglie Puttanesca (Based on Sopranos' Family Cookbook) Recipe
I love this because it's a simple, rustic dish that's so quick and easy to prepare. I made this for my son's European Cuisine Day at school, and I had
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Serving bowl
Ingredients
- 6 quarts water
- salt, if desired (See Notes below)
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, finely chopped
- 2 (14 1/2 ounce) cans diced tomatoes, drained (I used No Salt Added)
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 lb conchiglie (medium shells pasta)
- 12 -15 black olives, oil-cured, pitted, halved lengthwise
- 1/4 cup capers, rinsed well
- 8 -12 anchovy fillets, drained, chopped (I used all 12 in the flat can)
- 1/4 teaspoon red pepper flakes (See Notes)
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